Why is my cauliflower mash watery?

Cauliflower naturally contains more water content and less starch than potatoes. That's why with this recipe you simmer the cauliflower together with the liquids in the recipe. You don't want to boil the cauliflower before adding liquids to mash it, this is why cauliflower mashes tend to be so watery. Also If you steam the cauliflower then add liquids, it can get watery as well but it's much better. But with my method below in the recipe, you'll have a super creamy cauliflower mash!

How do I store mashed cauliflower?

You can store this mashed cauliflower in the refrigerator for up to 3 days, or you can freeze it in an airtight container for 1 month.

Can I use the cauliflower stems?

No! You definitely want mostly florets with a small amount of stem because you will end up with some tougher chewy bits in your final mash. There are 2 ways to help with waste, first up you can save the stems for something like a soup. And secondly you can use frozen riced cauliflower as mentioned and there's no waste!

Creamy Cauliflower Mash (low carb & keto)

Name: Creamy Cauliflower Mash
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 package riced cauliflower, (1 pound or 6 cups) or 1 head cauliflower, (1 1/2 pounds) cut into 2″ florets; 1/4 cup olive oil, or 4 tablespoon butter or ghee; 2 cloves garlic, minced; 1/2 cup coconut cream or heavy cream, see notes; Sea salt and pepper to taste; Optional: 1 teaspoon chopped fresh rosemary or thyme, or 1/2 teaspoon Italian seasoning

Description

This simple side dish is so perfect with just about anything you make for dinner from steak to chicken or pork chops! Creamy Cauliflower Mash is so easy to make, especially if you take my cauliflower rice shortcut. Try customizing this cauliflower mash with your favorite cheese and herbs. One of my favorite combos is rosemary and parmesan here.

Ingredients

Scale

1 package riced cauliflower, (1 pound or 6 cups) or 1 head cauliflower, (1 1/2 pounds) cut into 2″ florets

1/4 cup olive oil, or 4 tablespoon butter or ghee

2 cloves garlic, minced

1/2 cup coconut cream or heavy cream, see notes

Sea salt and pepper to taste

Optional: 1 teaspoon chopped fresh rosemary or thyme, or 1/2 teaspoon Italian seasoning

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Instructions

Prep the cauliflower if you’re using a whole head.

Place a medium sized saucepan over medium heat. When the pan is hot, add the olive oil or butter along with the garlic. Sauté until fragrant, about 30 seconds, then add the coconut cream and cauliflower.

If you’re using fresh cauliflower florets, cover the pan while they steam until tender, about 6-8 minutes. Remove the lid for the last 2-3 minutes of the cooking time to reduce the liquid.

If you’re using the cauliflower rice, bring to a boil and stir frequently while the cauliflower defrosts. Then briskly simmer it without a lid until tender, about 4-5 minutes. Stir occasionally to make sure it’s not sticking.

Carefully transfer the cooked cauliflower mixture to a food processor and process until chunky or smooth to your liking.

Season to taste with sea salt and pepper and serve.

If you’re using the optional herbs, add them in right after you sauté the garlic.

Notes

You can buy cans of coconut cream, or refrigerate a can of coconut milk and scoop 1/2 cup of the hardened cream from the top.

One pound of cauliflower rice makes 2 1/2 cups cauliflower mash.

Prep Time: 10
Cook Time: 5
Category: Side Dish
Method: Stove Top
Cuisine: American

Keywords: Mashed Cauliflower, Best Mashed Cauliflower, Cauliflower Mashed Potatoes, Mashed Cauliflower Recipe